Banana’s to the Rescue

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The October 2010 Cooking Light magazine is especially good this year.  There is a whole section on banana bread and all I have to say is who doesn’t love banana bread?   I picked one of the recipes, but if you are interested in more you can visit their website.  Enjoy!

Banana-Chocolate-Walnut Bread

  • 1 1/2  cups  mashed ripe banana
  • 1/3  cup  plain fat-free yogurt
  • 5  tablespoons  butter, melted
  • 2  large eggs
  • 1/3  cup  granulated sugar
  • 1/3  cup  packed light brown sugar
  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/4  cup  ground flaxseed
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground allspice
  • 2/3  cup  semisweet chocolate minichips, divided
  • 1/3  cup  chopped walnuts, toasted and divided
  • Cooking spray
  • 2  tablespoons  fat-free milk

 

Preparation:

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended.

4. Fold 1/3 cup minichips and nuts into batter; pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely on wire rack. Combine remaining 1/3 cup minichips and milk in a microwave-safe bowl; microwave at HIGH for 30 seconds, stirring until smooth. Drizzle over bread.

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